A MICHELIN Guide Inspector Puts Paris's Rum Babas to the Test
"A Japanese chef plying his trade at this restaurant in the Haut Marais district makes a superb rum baba with just the right honeycomb consistency and a syrup made with dark rum from Martinique. The bottle sits on the table, along with a bowl of lightly sweetened, house-made whipped cream without vanilla." - The MICHELIN Guide
